Sunday, January 4, 2015

2014 / 2015 A Look Back & A Look Forward

ART of LIFE
A Look Back &
A Look Forward!





Fortune Magazine 
Ponders 2015
Courtesy of Fortune Magazine 
(CLICK LINK BELOW TO GO TO FORTUNE'S WEBSITE)


(Source: Fortune Magazine, Researched and written by Scott Cendrowski, Erika Fry, Leigh Gallagher, Stephen Gandel, Erin Griffith, Robert Hackett, Beth Kowitt, Adam Lashinsky, JP Mangalindan, Chris Matthews, Tory Newmyer, Scott Olster, Daniel Roberts, Anne VanderMey, Phil Wahba, and Claire Zillman)

A Look Forward!


There’s a lot to look forward to in 2015: The Apple Watch will debut, medical science will advance, and most economists expect global growth to accelerate — led by a strengthening U.S. economy. Sure, China’s juggernaut is slowing, gridlock in Washington looks worse than ever, and there may be a coffee shortage, but most forecasts in the U.S. point to a sunnier 2015. Hopefully they’re right. As any meteorologist will tell you, predicting the future is nearly as difficult as it is important. Herewith are our educated guesses for what to expect in the year ahead. 

CHINA SPUTTERS



(Cranes are still operating at residential construction sites all over China.)

The big question for the 2015 global economy is how dramatic China’s economic slowdown will be. Our answer? Meryl Streep dramatic. A gauge of factory output in November registered an eight-month low, which piles onto a continuing slump in real estate. And this coming spring, expect China to announce its lowest official GDP growth target in nearly a quarter of a century: 7%. (Real GDP won’t outpace it either, as it has in the past.) The bright side? As China takes its foot off the gas, it can focus on reform efforts like dealing with its crippling pollution. The downside: Much lower growth could trigger widespread Chinese loan defaults—with global repercussions.

WIRELESS CHARGING BECOMES A REALITY



Starbucks wireless charging
Courtesy of Starbucks

Consumers have long dreamed of ditching their power cords and battery packs. It’s not just fantasy. This fall Starbucks  SBUX -0.74% turned on 200 or so cordless charging spots (adapter required) in Bay Area shops and is planning more elsewhere in 2015. Marriott is testing similar stations in some hotels. And companies like Intel  INTC 0.19%  are developing charging products due out next year. Ubiquitous? No. But it’s a start.

THE PRICE OF LATTES WILL GO UP
Gas might be cheap, but a different American fuel is getting pricier: The cost of lattes is primed to increase in 2015 — potentially by as much as 30%. Prices of the morning salve’s main inputs — coffee beans and milk — are both up, and likely to keep rising. But this is all a preamble to 2080, when the coffee bean might disappear from the planet all together. If morning commutes are still around by then, expect mayhem.

WAGES WILL RISE (FINALLY)
Job growth has been faster in 2014 than at any point since the recovery began, but the American public is still down on the economy. Why? Wages for the average worker have barely kept up with inflation in recent years. That looks set to turn around next year. The unemployment rate already sits at 5.8%, close to full employment, and several other indicators suggest that the job market is about to get drum tight: this year saw a record number of job openings and increased labor market turnover. As the competition for labor gets tougher, employers will have to start offering raises if they want to keep talent.

SOLAR POWER GETS CHEAPER
The next year may finally be the tipping point for solar. Panel prices have been coming down for a while. But a recent report from Deutsche Bank predicts that 2015 may finally be the year in which it costs less to produce a kilowatt-hour using solar energy than the traditional coal or oil powered electricity grid in a majority of U.S. states. The report predicts that solar power prices will drop nearly 20% in 2015. Deutsche Bank says by 2016 there will be 47 states in which it is cheaper all in to get your energy from the sun rather than the grid, up from just 10 today.

HEDGE FUND FEES WILL SINK
Taken together, the 25 highest paid hedge fund managers took home $21 billion last year, up from $12 billion in 2009, according to Alpha magazine. Those paychecks won’t last. On average, hedge funds have underperformed the market for each of the past five years — the longest stretch on record. This fall Calpers said it was selling all of its hedge fund positions and banks and the mutual fund industry are already creating much cheaper alternatives. Recently, billionaire Paul Tudor Jones cut his fees to 2.75% a year on all his clients’ assets, and 27% of the annual gains. That’s still shockingly high, given that Jones is on a multi-year cold streak that could chill the Arctic. Other managers will soon have to go much lower to keep their clients from hitting the exits.

THE APPLE WATCH SUCCEEDS



MAC-AppleWatch
Courtesy of Apple

Some analysts say Apple could ship 30 million of its computers-on-a-wrist in 2015. That’s hardly an iPhone-size number, but still big revenue for Apple  AAPL -0.95% . Plus, each sale feeds its phone/payments/computer/apps ecosystem.

CHINA SMARTPHONE EXPLOSION
When reports surfaced that Xiaomi was raising money at a $50 billion valuation in late 2014, many were incredulous. But the Chinese company, which sells high-quality phones at razor-thin margins, overtook Samsung as China’s No. 1 smartphone seller this year. Now enter a half dozen other Chinese smartphone makers—including Meizu, OnePlus, and Vivo. Look for one to have a Xiaomi-like rise next year.

2015 WILL BE THE YEAR OF THE MICROBIOME
The stool sample is about to go mainstream. Sounds gross, but poop is at the center of a medical revolution focused on the human microbiome — or the trillions of bacteria that reside in our stomachs, mouths, and skin. Now that technology has made it easier to study microbes, a growing community of researchers believes our bacterial ecosystems will unlock the secrets of some of the trickiest medical issues, from obesity to allergies. Data-rich stool is being used to develop successful treatments, and VCs, drug developers, and food manufacturers like Danone are very excited.

THE S&P WILL CLOSE THE YEAR AT 2312
MAC-Estimize
That’s what "the hive" says, anyway. New York firm Estimize crowdsourced thousands of guesstimates for Fortune to arrive at this 2015 target for the broad-market gauge — a roughly 10% boost from today’s levels.

MOM JEANS GET HOT



MAC-MomJeans
Photograph by Taylor Hill — Getty Images

When Goldman Sachs  GS 0.30%  and Vogue agree on the next big fashion trend, you know it’s the real deal. That happened in 2014 when the investment bank’s retail research team and the fashion magazine each predicted the return of the high-rise pant. Call it the “Mom Jean,” a high-waisted, ankle-length, slightly tapered denim trouser currently popular with the likes of Miley Cyrus and Chloë Sevigny. Expect the trend to go mainstream quicker than most — after all, moms are already wearing it.

YOUTUBE STARS WILL SHOW UP ON CABLE
MAC-YoutubeStars
Jennifer Lawrence may grace magazine covers, but the average teen would rather meet Smosh or PewDiePie. Never heard of them? You’re probably not on YouTube, where PewDiePie (Felix Kjellberg) has 32 million subscribers. He earns $4 million a year in sponsorships and ads, and his peers aren’t far behind. Now YouTube stars are taking mainstream media by storm. Comedy vlogger Grace Helbig landed her own talk show on E!, and Benny Fine of the Fine Brothers has a Nickelodeon show in the works. It’s a case of old media following new.

SEARS WILL RETURN TO THE CATALOGUE
MAC-Sears
Hedge fund manager Eddie Lampert spent much of 2014 selling off more big chunks of Sears  SHLD -0.73% , once the largest U.S. retailer. He spun off Lands’ End and sold most of its stake in Sears Canada. Then in November, Sears floated the idea of selling 300 of its best stores to a real estate investment trust. While many on Wall Street surmise Lampert is just gradually dismantling the struggling retailer to extract value while he still can, he insists he is merely “transforming” Sears into a membership-based, e-commerce giant less reliant on brick-and-mortar. In other words, a 21st-century version of how it all started for Sears in 1888: as a catalogue.

DUCK SEASON? RABBIT SEASON? ACTUALLY — IT’S DRONE SEASON
MAC-Drone
Gun-toting vigilantes have begun to take privacy into their own hands, blasting flying surveillance robots out of the skies. One resident of the small Colorado town Deer Trail went so far as to initiate a ballot calling for drone-hunting licenses. The proposal was shot down, but don’t expect the self-appointed welkin wardens to give up so easily. As the U.S. Federal Aviation Administration draws up commercial standards for unmanned aerial vehicles (regulations are due in September), expect sharpshooters to keep the industry — which has surged 20% annually to $2.5 billion — in their cross hairs.

APPLE PAY SHAKES UP PAYMENTS — A LITTLE
MAC-ApplePay
The last time an Apple service upended an industry was when iTunes burst on the scene — particularly when iTunes first worked with a Window computer. Apple Pay, a handy-dandy service that uses a technology called near-field communications is revolutionary. But it only works on new iPhones. That’s a big number, but still a niche. Competing payments systems should be scared, but only to a point.

IT’S ALIVE! INCHING CLOSER TO 3D PRINTED ORGANS
We’re not quite at the level of Dr. Frankenstein just yet, but we’re getting closer every day. Researchers are using human cells (taken from biopsies and donated adult stem cells) to develop biological ink. With the help of 3D printing tech, that ink can be used to print layers of tissue, which ultimately form a living, functioning model of a human organ. In November, San Diego-based biotech firm Organovo announced that it had begun to offer tiny samples of 3D-printed liver tissue — which can last as long as six weeks—to researchers developing drugs for diseases like Alzheimer’s. Why the liver, you might ask? Many drugs never make it past the trial phase because they have such a toxic effect on the liver. What’s on the horizon? The use of 3D-printed kidney tissue and breast cancer tumor models to develop new treatments. And beyond that? Grafting blood vessels and patches of organ tissue into live patients. Stay tuned.

IN-HOME ROBOTS EMOTE



Amazon Echo
Courtesy of Amazon

Next year artificial IQ will get a little EQ. Already this fall, Amazon’s  AMZN -0.59%  new “Echo,” an in-home device that looks like a speaker but acts like Siri, was a start. Jibo, the Pixar-like “family robot” went a step further, recognizing people, holding conversations, telling jokes and issuing reminders. In 2015, computers that learn (think IBM’s Watson or Samantha from the movie Her) will only become more human.

ON-DEMAND EVERYTHING
MAC-OnDemand
Same-day delivery services like eBay Now have proven costly and unnecessary. But on-demand services with very specific functions have thrived. For this, we can blame Uber, the wildly popular on-demand car service app. Uber’s seamless simplicity has conditioned us to summon anything we need—paving the way for startups like Washio (on-demand laundry), Glam Squad (in-home hair and makeup), Instacart (groceries), and Canary (the “Uber for weed”). There’s also the simplistic app Push for Pizza, which is exactly what it sounds like. Next year, the instant gratification economy will only get bigger and more ridiculous. Not-so-far-fetched ideas for 2015: on-demand tattoos, paternity tests and day-old bread. Need someone to brush your teeth for you? It’s only a swipe and a tap away. VCs, call us.

FOOTBALL HELMETS GET A LOT MORE FUTURISTIC



SpeedFlex helmet
Courtesy of Riddell

The big story in the NFL this season has been player conduct off the field. But the larger crisis in the sport is head injuries. While critics have said that the actual rules of the game need to change, for now the short-term focus is on helmets. And the most sweeping changes in helmet technology, as well as the eager testing, is going on at the college level. This year, top-dog helmet-maker Ridell rolled out the SpeedFlex helmet, which relies on an “InSite Impact Response System” to better protect against concussions. It’s being tested at big D1 programs like Arkansas. Among other features, the helmet disperses energy at the point of impact to minimize damage. But the real excitement is over its software: if an impact falls beyond a certain safe range, the helmet alerts coaches wirelessly. In numerous sports head injury cases—not just in football — a criticism of coaches and sideline staff has been leaving a player in when he should be taken off and examined. Expect this aspect of Ridell’s new helmet to get imitated by other brands trying to catch up, and eventually become standard. In 2015, expect to see helmets in the NFL that communicate to coaches or trainers the moment a player might be concussed. And expect the NFL, which has already settled one big head injury lawsuit from former players, to cite new helmet tech as a sign that it is trying to make the game safer.

ALIBABA’S MOMENTUM SLOWS
MAC-Alibaba
After a stratospheric IPO you could only dream up, Alibaba’s returning to earth in 2015. There are a handful of reasons BABA won’t go much of anywhere during the year and they have nothing to do with Jack Ma losing his touch. Wall Street’s hype-machine promoted BABA at full speed this fall and the stock popped 60% from its IPO price through November. This next year reality sets in for the company whose market value now equals Walmart. A couple things could temper the excitement. Alibaba  BABA -0.33%  already staged its first quarterly earnings as a public company, so traders know what the company is capable of. Second, Alibaba is expected to make some big investments this year, one of which could include buying Netflix  NFLX 2.15% . If short-term profits take a hit, the wave of optimism surrounding the company could flatten very quickly.

THERE WILL (PROBABLY) NOT BE A GLOBAL RECESSION



The world economy is still recovering from the last financial crisis, but is another just on the horizon? The consensus view is no, but economist David Levy says yes. He argues that China has over-invested in its export sector for years now without commensurate growth in demand across the developed world, and that this dynamic could trigger a Chinese debt crisis in 2015 that takes down an already reeling Europe and ultimately the U.S. This isn’t a popular view, as plenty of China watchers see the globe’s second largest economy continuing to grow at twice the speed of the world at large. But if the global economy does suffer a major slowdown, trouble Middle Kingdom will be the culprit.


This is an expanded version of a feature that appeared in the December 22, 2014 issue of Fortune. © Copyright 2014/2015 Fortune Magazine. 
Until later, 
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all original Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2015 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Saturday, December 27, 2014

ARTIST PAUL DAVIS PAINTS THE "FACES" of the PUBLIC THEATER, NYC + FOOD: Crêpe Suzette

Detail of a "Public" Poster (for Hamlet) painted by Paul Davis.

Director Joe Papp
Artist Paul Davis

ART
PAUL DAVIS
PAINTS THE "FACES" 
of the
PUBLIC THEATER,
NYC

Last week, the Public Theatre turned the lobby of its Newman Theatre into a gallery showing an exhibition of their theatrical-posters by artist Paul Davis. For sixteen years his collaboration with the theatre’s founder, Joe Papp, put the promotional face on the Public's productions.

Davis, originally from Oklahoma and now seventy-six years old, first started working with Papp in 1975, after achieving notoriety as an artist with Push Pin Studios, in New York. At that time theatrical-posters mostly used typography, not images to promote a production. Davis was determined to show what the actors and the director were trying to communicate to the audiences during the performances in his posters. Papp also thought "the Public" was a place where he could create a conversation about each important issue. 

















A book of Paul Davis' posters and paintings
is available at Amazon.com.

FOOD
Crêpe Suzette

Crêpe Suzette is a French dessert consisting of a crêpe with a sauce of caramelized sugar and butter, orange juice, orange zest, and liqueur on top. It is flambé (usually table-side) before being served.

Directions:
- first make basic crepes, stack & set them aside

Ingredients
- place 2 knobs of butter in a crepe pan
- add 2 tablespoons sugar
- add 2 tablespoons orange zest (using zester)
- cut a large orange in half and add juice from 1/2

Next
- Place each crepe in a pan and coat with sauce, then fold in-half 
(2 crepes in each pan)
- fold crepe one more time (into a triangle)
- brown the crepe triangles on both sides 
- add 1 oz. each of orange liqueur and cognac 
- flambé the pan to burn off the alcohol
- shake the pan while you cook off the flame
- pour the crepes and sauce onto plates to serve
(some also add a scoop of good vanilla ice cream)

(You can put all of the ingredients (except crepes & liqueur) into a food processor & blend, then put that mixture in the fridge. When you want to make the dessert, scoop out some of the flavored butter and prepare the flambéed Crêpe Suzette table-side.)


Basic Crepe Recipe

Ingredients
Original recipe makes 8 crepes
  • 1 cup all-purpose flour 

  • 2 eggs 

  • 1/2 cup milk 
  • 1/2 cup water 

  • 1/4 teaspoon salt 

  • 2 tablespoons butter, melted

Directions
  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen the edges with a spatula, flip and cook the other side.
One story (of many) re: The Origin of Crepes Suzette 
In 1895 the Café de Paris, Monte Carlo, Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One of the courses served there was crepes. The crepes were precooked in the kitchen, but the dish was completed by heating them in a sauce made from orange peel, sugar, and a combination of liqueurs in a chaffing dish, table-side.  Unexpectedly, the alcohol caught fire, flambéing the crepe in the sauce and serendipitously creating an unusual and new taste for the dish.
The Prince asked the chef if he wanted to order it again, what he planned to call this new dish. The chef said, “Crepes Princess?”  Edward responded, "In honor of my guest’s daughter, I would appreciate it if you were to name this new creation 'Crepes Suzette'!" And so, one of the most well known and interesting desserts, of all cuisines, was created and Christened.
Until later, 
Jack
ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Thursday, December 25, 2014

MERRY CHRISTMAS - "Reconciliation" Sculpture in England + FOOD: Figgy Pudding

This statue at Coventry Cathedral in England is by sculptor Josefina de Vasconcellos, who made it at the age of 90. It was installed at the Cathedral in 1995 on the 50th anniversary of the end of World War II. 
Replicas of this statue can be found in Berlin, Hiroshima, Dresden and Belfast.
THE QUEEN'S SPEECH, 2014

England's Offical Christmas Broadcast 2014, commonly known as 'The Queen's Speech'.  Her Majesty, Queen Elizabeth II of England, recalls the Christmas truce of 1914, 100 years ago today, and is reminded of the "Reconciliation" statues in Coventry England, Berlin, Hiroshima and Belfast.

(Summary)

The Sculpture: Reconsiliation which is the peaceful end to a conflict.

The Art Installation "Blood Swept Lands and Seas of Red" at the Tower of London in August, 2014: ceramic poppies placed in and around the tower drew millions of visitors - every poppy represented a British life lost during WWI.


During WWI, in 1914 on Christmas Day, British & German soldiers met in No-Man's-Land to celebrate Christmas together before going back into their trenches to shoot at each other once again.

+ Scotland, and Ebola.

FOOD:
FIGGY PUDDING

The Christmas Dessert!
(In England)

The ancestor of figgy pudding is a medieval spiced porridge known as "Frumenty". Today, the term figgy pudding is known mainly because of the popular Christmas carol "We Wish You A Merry Christmas", which mentions it numerous times throughout the song. Currently figgy pudding is not a very popular food in England, but it is mentioned often during the holiday season. The British-style pudding, or dessert, resembles a white Christmas pudding and various versions may be baked, steamed, boiled, or fried. 


With the word pudding, the English mean something different than what is currently thought of as pudding. It is more of a cake-like bread and the taste to most palates is a little strange, but to many in England it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.

Ingredients:
  • 16 ounces dried figs
  • 1 3/4 cups milk
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup melted butter
  • 1 1/2 cups breadcrumbs
  • 1 tablespoon grated orange peel 

Directions:
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.-
Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
(Scource, Text Wikipedia, Recipe and some text: Courtesy of Food.Com and Chef James Thomas  http://www.food.com/recipe/figgy-pudding-337148 )


"A Merry Christmas to us all; God bless us, every one!" - December 25, 2014.

Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.

Sunday, December 21, 2014

Surrealism in 1624? Giovanni Battista Braccelli's art was created 400 years before 20th century's modernism! + Food: South Louisiana Gumbo




ART: 
Giovanni Battista Braccelli - 
Surrealism Seems to Have
Been Invented in 1624

SURREALISM (definition) a 20th-century avant-garde movement in art that sought to release the creative potential of the unconscious mind, often using irrational images and odd juxtapositions.


The Bibliothèque nationale de France, département Réserve des livres rares has released this compilation of amazing engravings called “Bizzarie di Varie Figure”. The book of etchings was published (1624) in a city on the western coast of Tuscany, Livorno, Italy. The artist, Giovanni Battista Braccelli (1600–1650), was an Italian engraver and painter during the Baroque period.

Braccelli's engravings may have been influenced by Giuseppe Arcimboldo's style.
Giuseppe Arcimboldo's
technique.
Giuseppe Arcimboldo 1527-1593 was an Italian portrait painter who created images using fruits, vegetables and everyday objects. Braccelli also composed his figures from groupings of boxes, chains, rackets, and other fantastic objects. Along with these elements of surrealism, modern cubism seems to also be predicted in Braccelli's work.
















































FOOD
SOUTH LOUISIANA
GUMBO

Ingredients:
4 tablespoons e.v. olive oil
4 tablespoons flour
1 onion, chopped
4 cloves garlic, chopped
1 29-oz can whole peeled tomatoes
1 medium green pepper, chopped
2 ribs celery, chopped
4 cups fresh okra, chopped (canned or frozen/thawed okra is fine)
4 cups of bottled clam juice
2 bay leaves
pinch thyme
pinch dried parsley
pinch salt
pinch ground black pepper
2 pounds shell on shrimp
1 store package of frozen bay scallops (thawed)
Tabasco sauce


Directions:
Mix the olive oil and the flour in a large kettle or pot. Cook over a medium to low flame until your roux is a dark brown, stirring constantly, until it is a silky and smooth texture. The color slowly changes from tan through caramel, milk chocolate and finally a dark espresso.
The roux should always have a sheen to it. If you ever see a dry, powdery finish on your roux, you’ve burned it and must start over. By keeping the flame low, you reduce the chances of burning your roux. Cook it low and slow - don’t let the roux cook without you stirring and keeping a close eye on it. The final color of your gumbo will be several shades lighter than your roux so try for a chocolate or if gutsy, espresso.  
When the roux is done, add the chopped onions. Cook the onions for about 15 minutes, stirring frequently. They will release liquid and you’ll see immediately how the roux serves as a thickener. When the onions are translucent, add the chopped garlic. Cook the garlic a minute or so before adding the other vegetables. Add the clam juice in a slow stream while stirring constantly.
Stir in the canned tomatoes, the bay leaf, the thyme, parsley, salt, pepper and 2 to 4 good shakes of Tabasco sauce. Cook over medium heat for 30 minutes or until the vegetables are tender.
Remove the pot from the heat.
Cook the shrimp separately in a pot of salted boiling water with "shrimp boil" added, until they are pink and opaque. Using a Chinese spider scoop, remove the shrimp to a separate bowl. When the shrimp have cooled some, peel them and add to the finished gumbo. Sauté the bay scallops in butter and olive oil for just a few seconds until they begin to "opaque", then stir them into the gumbo. 

In my experience, cooking the seafood separately will keep the shrimp and scallops wonderfully tender and sweet. All of the flavors of the seafood and sauce will meld overnight. (Refrigerate to keep.)
If you can wait, Gumbo is always better the next day. (Bring sauce to room temp or heat slightly.) 
Serve in a bowl, ladled the Gumbo over a bed of fluffy white rice. Have Tabasco sauce available, so individuals can add more heat if they desire.


Until later,
Jack

ARTSnFOOD, is an online publication dedicated to "The Pursuit of Happiness through the Arts and Food." ™ All rights reserved for all content. Concept, Original Art, Original Text & "Original or Assigned Photography" are © Copyright 2014 Jack A. Atkinson under all International intellectual property and copyright laws. All photographs were taken and/or used with permission. Artworks © individual artists, fabricators, respective owners or assignees.